Wild blackberry pie

Base: - Mix in a bowl the oats, (optional: previously ground for a smoother texture), cinnamon, egg whites (vegan option: golden apple microwaved 2 minutes) and half a glass of whole milk (vegan option: oat milk). - Spread in a baking pan with parchment paper or greased with butter and sprinkled with wholemeal flour. - Bake 15' at 180° in a preheated oven at the same temperature.

Filling: - Moisten the pitted dates in water 10' and crush them. - Dissolve the gelatine leaves in 500 ml of boiling water. - Cook over medium heat the crushed blackberries with a fork (optional: strain them if you don't want to find seeds), together with the dates and the remaining glass and a half of milk (vegan option: oat milk). - Add the dissolved gelatin to the blackberries and simmer until the ingredients are integrated.

Settling: - Pour the mixture of gelatin and blackberries into the mold with the base. - Let stand (1 hour in the freezer or 1 day in the refrigerator) until the gelatin thickens. - Decoration: sprinkle with grated coconut and add decoration to taste (I put mint leaves and fresh blackberries).